About this business

  • Cuisine
    Indian

Tips

250

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Sudip C.
Verified
Report | 2 years ago
BanZara now changed their name to The Grand Palace, i was not able to find it because i never been to this restaurant before and suddenly without communication the name changed. GPS took me to right address but i was confused where the Banzara gone. then i had to make a call to get the address and then i come to know that Banzara is out and Grand Palace is on. Anyways with lil bit of struggle finally got a Ok indian food.
Jo Ellyn A.
Verified
Report | 2 years ago
Food was good, but service was quite slow.
Ross
Verified
Report | 2 years ago
keep up the good service, and the delicious food being offered, if i want to eat mexican food will go to a mexican restaurant. i want indian food, cook and served by indians..................PLEASE . dish the mexicans
Lynna G.
Verified
Report | 2 years ago
Cleaner restrooms. More efficient team waiting on tables. This is a new restaurant. Hopefully, with time, the service will improve.
Stanley F.
Verified
Report | 2 years ago
The food was good. They weere out of lamb and goat (all they had was chicken). The service was excruciatingly slow. The Men's Room needed service. There was an empty beer bottle on top of the pay phone outside the restrooms. The food was the only thing they did right.
Elaine B.
Verified
Report | 2 years ago
Service was very slow.
MJW
Verified
Report | 2 years ago
They seem to be a little understaffed....
Linda S.
Verified
Report | 2 years ago
Service was slow. Had to ask for water refills.
Brandon J.
Verified
Report | 2 years ago
Customer service was not great though. And there was a club inside playing loud music which can be distracting.
Sabrina H.
Verified
Report | 2 years ago
Best Indian food in Richmond!!
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From Our Editors

Under the trained eyes of the chefs at BanZara Restaurant, tender pieces of lamb absorb the piquant spices in lamb khorma’s coconut gravy, while marinated chicken chunks cook over a charcoal griddle before being dunked into delicious sauce for a tikka dish. The culinary team also pulls from Indo-Chinese recipes, combining eggs with flavored chicken and cooking deep-fried dumplings with traditional Indo-Chinese spices. In addition to dinners, the chefs also craft a lunch buffet of new dishes every day of the week, which diners can sample while ensconced in the eatery’s leather booths or, if they ask very nicely, straight from the chef’s ladle.

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